Knife work
How to mince garlic, ginger and herbs
Chop food as finely as you can, almost to a paste, so its flavor spreads through the dish.
Step by step
- Slice the food thinly, then cut the slices into thin sticks.
- Gather the sticks and cut across them as finely as you can.
- Rest the fingertips of your other hand flat on the top of the blade and rock the knife back and forth over the pile.
- Scrape the pile together with the back of the knife and rock over it again until the bits are tiny.
How you know it's done
No piece is bigger than a grain of rice, and garlic starts to look slightly wet.
Common mistakes
- Mincing garlic far ahead: its flavor turns harsh as it sits.
- Scraping the board with the sharp edge, which dulls the knife fast.
Simmerbee recipes that use it (0)
None of our recipes names it in the steps yet; it's here because it comes up in cooking all the time.
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I mince?”